The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Volumn 55, Issue 5, 2007, Pages 51-58

  Cernikova M ^a   Bunka F ^a   Pavlinek V ^a   Brezina P ^a   Hrabe J ^a   Kracmar S ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

Fat in dry matter; Iota carrageenan; Kappa carrageenan; Processed cheese; Rheology

Indexed keywords

EID: 36448956124     PISSN: 12118516     EISSN: None     Source Type: Journal    
DOI: 10.11118/actaun200755050051     Document Type: Article

References (23)

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